• Step 1

  Place beef in small bowl. Add water, 1 Tbsp at a time, working in with hands until water is absorbed. Sprinkle beef with cornstarch; work in with hands to coat well. Set aside.

• Step 2

  Blanch peppers, water chestnuts, and corn 1 1/2 min in large pot of boiling, salted water. Drain; set aside.

• Step 3

  Heat 2 Tbsp peanut oil in stir-fry pan on HIGH; add half the beef. Cook, stirring occasionally 3-4 min until beef is browned. Drain beef; transfer to clean plate. Add additional 2 Tbsp peanut oil to pan on HIGH; repeat with remaining beef. Drain; set aside.

• Step 4

  Add remaining peanut oil and garlic to pan; reduce heat to MED. Add chili garlic sauce and black bean sauce. Cook, stirring, about 1 min. Add stir-fry sauce; cook, stirring, 2 min. Add Fresno peppers, beef, and blanched veggies to pan as sauce thickens; toss to coat with sauce. Remove from heat. Add sesame oil and chili oil; toss, stirring to heat and coat. Garnish with green onions.

• Classically, this dish is prepared using Szechuan peppercorns. To incorporate, add 2 Tbsp in at step 4, along with Fresno peppers, beef, and blanched veggies. • For extra heat, leave in chili pepper seeds. • Adjust chili oil amount per spice preference.

Note: When servings & ingredients are modified, nutrition & directions may vary.